Glamorgan sausages are a traditional Welsh vegetarian dish made primarily with cheese, leeks, and breadcrumbs.
The earliest known recipes for Glamorgan sausages date back to the 19th century. However, it's believed that the concept of using cheese and breadcrumbs to make a sausagelike food item could be older.

Wales has a long history of cheesemaking, with Caerphilly cheese being one of the most famous. Glamorgan sausages were a way to use this local cheese creatively.

Traditionally, meat was not always readily available or affordable for everyone in Wales, especially in rural areas. Cheese, leeks, and breadcrumbs were more accessible and provided a nutritious alternative.
The recipe for Glamorgan sausages gained popularity during World War II. Meat was heavily rationed, and people were encouraged to eat more vegetarian meals. Glamorgan sausages, made without meat, became a practical and tasty option.

The leek is a national symbol of Wales, and its inclusion in Glamorgan sausages reflects Welsh culinary identity.
In recent years, sausages have grown in popularity due to the growing interest in vegetarian and sustainable diets. Their simple, wholesome ingredients appeal to contemporary tastes and dietary preferences.

Glamorgan sausages are a delicious example of how regional ingredients and historical circumstances can influence culinary practices, creating unique and enduring dishes.

I hope I do WALES proud. It's taken quite a while to get hold of Caerphilly cheese and only a little of it I had to share, with no regrets. I loved this recipe!
Best, Rik

RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:

Sausages

225g Caerphilly cheese, grated or a sharp cheddar
115g breadcrumbs
12 small leek, finely chopped
2 eggs
1 teaspoon mustard (preferably Welsh mustard)
2 tablespoons chopped fresh parsley
Salt and white pepper (optional)
Vegetable oil for frying


Cheese sauce

500 ml milk
1 tbsp cornflour/ cornstarch
½ tsp mustard powder
110g Caerphilly cheese grated
1 tbsp chopped parsley



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